Recipe Instructions

Preheat the oven to 400F.

Cook the chicken.
Season the chicken thighs and drumsticks with ¼ teaspoon of the salt and pepper. Heat the oil in a large ovenproof pot and add all the chicken pieces. Cook the chicken until browned turning the chicken frequently. Remove the chicken pieces and drain off all but 1 tablespoon of the fat from the pot.

Make the sauce.
Return the pot to the stove and reduce the heat to moderate. Stir in the flour, whisk in the cider and the broth and bring the liquid to simmering point. Scrape the bottom of the pot to dislodge any scraps. Add the onion, parsnips, carrots, thyme and the remaining salt and simmer for 10 minutes partially covered.

Make the stew.
Return the chicken to the pot and bring the stew back to simmering point. Cover the pot and place in the oven for 15 minutes until the chicken is done and the vegetables are tender.